Indian Paleo Fudge with Coconut Whipped Cream

Allergens

Nuts (almonds, pistachios) Coconut

Ingredients

• 1 cup almond flour 1/2 cup raw cacao powder 1/4 cup jaggery, grated 1/4 teaspoon ground cardamom 1/4 teaspoon sea salt 1/3 cup coconut oil 1 can full
• fat coconut milk, chilled overnight 2 tablespoons chopped pistachios, for garnish

Instructions

1. Begin by whisking together the almond flour, cacao powder, jaggery, cardamom, and salt in a medium bowl until well combined. In a small saucepan, gently melt the coconut oil over low heat. Pour the melted coconut oil into the dry ingredients, mixing until a smooth fudge like consistency is achieved. Using a silicone spatula, spread the mixture evenly in a parchment lined 8x8 inch baking pan. Place the pan in the freezer to set while preparing the coconut whipped cream. Open the chilled can of coconut milk, being careful not to shake it or disturb the layers. Scoop out the solid cream at the top into a mixing bowl, leaving the liquid behind for other uses. Whip the coconut cream with a hand mixer until soft peaks form. Remove the fudge from the freezer and spread a generous layer of whipped coconut cream on top. Sprinkle chopped pistachios evenly over the cream. Allow the dessert to set in the freezer for an additional 15 minutes before slicing into squares and serving chilled.

Chef’s Insight

To enhance the cardamom flavor, infuse the coconut milk with cardamom pods before whipping the cream.

Notes

Ensure the coconut milk is well-chilled before whipping.